Dietary fibre enzymatic treatment: A way to improve the rheological properties of high-fibre-enriched dough

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 305-307

  Marti, Alessandra ^a   Bottega, Gabriella ^a   Casiraghi, Maria C ^a   Faoro, Franco ^a   Iametti, Stefania ^a   Pagani, Maria A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Dietary fibre; Dough; Enzymes; Rheology

Indexed keywords

EID: 84890427883     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12293     Document Type: Article

References (13)

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